Traditionally, hummingbird cake is a spice cake made with bananas, almonds, coconut, and pineapple. I always hated how chunky and dense this cake was, but I loved the flavor of the cinnamon-y cake with the lemon frosting.
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When I was a little girl, my parents would make crepes for breakfast on the weekends. We called them "roll-up pancakes" because crepes was a hard word for kids to remember. I have fond memories of my mom standing by the griddle, making crepes almost as fast as we ate them. We always put butter and cinnamon sugar on our crepes.
Now that it's summer vacation, I have a more flexible schedule *most* days. As a side note, don't for a second believe the myth that teachers have summers off. I have loads of scheduled meetings and projects to complete, but that's a subject for a different blog post. However, with my more flexible schedule, I have time to make actual food for breakfast, instead of my usual oatmeal or Reese's Puffs. This week I've been craving this favorite dish from my childhood. This morning, I took my car in to have the oil changed. It always shocks me how long it takes them to change the oil. Anyways, my friend drove picked me up and drove me home, and I decided that I would make waffles while I waited for them to finish on my car.
School teachers get up really early in the week, so I never cook breakfast on a weekday, but I like to get up on Saturday and make a full breakfast. Waffles are most definitely my favorite breakfast. It's summer vacation, and I've been dying to make a cake. Cake making is therapeutic for me. It's my sister's birthday, and she requested a chocolate cake with chocolate buttercream, which means it's time to bring out my favorite vegan chocolate buttercream.
Classic buttercream is made with butter, cream, and enough powdered sugar to whip it stiffly. It's taken a lot of trial and error, but I think I have finally found the perfect vegan alternative to chocolate buttercream. It's chocolate-y, sweet, stiff, and creamy, and simply delicious enough to eat by the spoonful, with or without cake. Trust me when I say this, once you try this frosting, you'll never want anything else. Growing up, my mom made pot roast and vegetables every Sunday. She kept it simple, just throwing it all in the crockpot in the morning before church. The smell of it cooking wafted through the house and even now, the smell of pot roast reminds me of laying around with my family on a lazy afternoon.
Even after I moved out, I still liked to make pot roast on the weekends. There's something comforting about the warm smell of potatoes, onions, and roast, swirling through the kitchen for a couple hours. My recipe has evolved quite a bit from my mother's. In fact, I rarely make it the same way twice. My favorite part of cooking is tweaking my ingredient lists to constantly reinvent my favorite dishes. I find that searing the roast before putting it in the crockpot helps to lock in the flavors and gives the outside a nice finish. However, you can forgo that step if you're in a hurry, halve the spices, and put them on top. |
The Basic GirlHi! I'm Jamie! I'm passionate about intuitive eating - the practice of learning to trust your body to tell you what it needs. I love cake, tofu sour cream, and St. Louis style pork ribs. Take care of your body - you're worth it. I create recipes that are allergen friendly and delicious. Archives |